| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 183 | 13g | 9g | 18g |
| sugars | fibre | protein | salt |
| 5g | 4g | 3g | 0.69g |
In the bustling culinary sphere of New York City, I’ve found a particular affection for the heat-infused magic of classic Indian fare. From the tingling spice to the warm embrace of rich, hearty flavors, there’s just something about Indian cuisine that truly captures my heart. Falling right into this category is a vegetable soul soother that has made it to my kitchen many times over. Today, we’re talking about the ‘Arrowroot and Vegetable Curry’. A dish that brings together an array of veggies, the creaminess of coconut milk, and an exciting line-up of spices to make taste-buds dance with delight.
Comfort Food with a Nutrition-Packed Punch
While I’ve always been a huge fan of curry dishes for their comforting qualities, what makes this Arrowroot and Vegetable Curry special is how it effortlessly marries health with palatable pleasure. Arrowroot, the star ingredient, is a lesser-known tuber that’s packed with a host of benefits. From aiding digestion to being a rich source of potassium, it’s a delightful departure from the more commonly used potatoes in similar recipes. The medley of colorful vegetables only adds to the nutritional value, making this dish a rounded meal for any day of the week.
Spice Fiesta: Curry’s Global Appeal
There’s no arguing the ubiquitous appeal of a good curry dish, it’s appreciated across the globe from India to the UK and back around to our culinary melting pot, NYC. But the beauty of this Arrowroot and Vegetable Curry lies in its adaptability. If you love Thai curries, go ahead and add a hint of lemongrass for that characteristic aroma. Fans of the spicier, more robust Indian curries? Double up on the curry powder. Every family has their unique curry fingerprint, and this dish helps you flaunt it with confidence.
Worth mentioning is how well this recipe pairs with a side of naan bread or steamed basmati rice. For those leaning towards a healthier option, switch out the rice for roasted cauliflower rice. There’s nothing like a healthy curry to satisfy both the mind and the body!
So, the next time you crave an Indian touch to your weeknight dinner or a weekend family meal, don’t forget the humble yet flavorsome Arrowroot and Vegetable Curry. After all, as a New York native, the fusion of cultures is nothing but second nature to me. And as an actor, this is the kind of versatile dish that keeps me fueled and ready for my next performance. Here’s to good health, harmonious flavors and the joy of sharing good food!
What You’ll Need
- 2 Cups Arrowroot
- 4 Cups Mixed Vegetables (cauliflower, peas, carrots, zucchini, etc.)
- 2 Tablespoons Vegetable Oil
- 1 Large Onion, Finely Chopped
- 3 Cloves Garlic, Minced
- 1 Inch Ginger, Minced
- 1 Green Chili, Chopped (optional)
- 2 Tablespoons Curry Powder
- 1 Teaspoon Turmeric
- 1 Teaspoon Cumin
- 2 Teaspoons Coriander
- 1 Can (13.5 oz) Coconut milk
- 1 Cup Water
- Salt to taste
- 2 Tablespoons Fresh Cilantro, Chopped (for garnish)
- Fresh Lime Wedges (for serving)
Method
Step One
Start by peeling and chopping the arrowroot into small, bite-sized pieces. For the mixed vegetables, make sure they are cleaned and cut into small, uniform sized pieces. This will ensure they cook evenly.
Step Two
Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté until they become soft and translucent. This should take about 5-7 minutes.
Step Three
Add the minced garlic, minced ginger, and the optional chopped green chili to the sautéed onions. Cook this mixture for about a minute, until the garlic and ginger become aromatic.
Step Four
Stir in the curry powder, turmeric, cumin, and coriander, mixing well to ensure the onions and garlic are well-coated. Cook for another minute so the spices can release their flavors.
Step Five
Add the chopped arrowroot and mixed vegetables to the pan. Mix well, ensuring the vegetables are coated with the spiced onion mixture.
Step Six
Pour in the coconut milk and water. Season with salt to taste. Stir well and then cover the pan. Allow the curry to simmer on medium-low heat for about 20 to 25 minutes or until the vegetables are tender.
Step Seven
Check the vegetables for doneness. If they are cooked to your liking, turn off the heat. Garnish the curry with the chopped fresh cilantro.
Step Eight
Serve the Arrowroot and Vegetable Curry hot with fresh lime wedges on the side. The lime juice can be squeezed over the curry for added tanginess. Enjoy!
